A la chicken karaage

casaveneracion.com A la chicken karaage

Karaage is a class of Japanese dishes made primarily with breaded fried fillets of meat or fish. The fillets are cut into bite-size pieces, marinated in a mixture of soy sauce, citrus juice, rice wine and ginger, dredged in flour then fried.

This chicken dish was cooked in exactly that manner and I’d post the recipe in Feast Asia except that the condiments I used to complete the dish were very un-Japanese. See, I topped the fried chicken fillets with mayo, Dijon mustard and Sriracha rather than serving them with a traditional Japanese dipping sauce on the side. Why didn’t I? I was in the hurry and this was the best I could do.

Recipe: A la chicken karaage


  • 8-9 chicken thigh fillets (I used skinless), cut into two-inch cubes
  • 2 generous splashes of rice wine
  • about 1/8 c. of light soy sauce
  • juice of half a lemon
  • 1 tsp. of grated ginger
  • 1/2 to 3/4 c. of tapioca or corn starch (read why flour is not a good substitute)
  • about 2 c. of vegetable cooking oil
  • mayo
  • Dijon mustard
  • Sriracha
  • 1 tbsp. of finely sliced scallions, to garnish


  1. Place the chicken fillet cubes in a bowl. Add the rice wine, soy sauce, lemon juice and ginger. Mix well. Cover and allow to marinate in the fridge for about an hour.
  2. Heat the cooking oil.
  3. Dredge each piece of chicken in starch and cook in batches over medium-high heat. Depending on the size of your frying pan, you may need to cook all the chicken in three to four batches. If the temperature is correct, each batch should cook in about five minutes without the chicken pieces turning too dark.
  4. Drain the fried chicken fillets on a rack or a stack of kitchen paper. Transfer to a serving platter.
  5. Drizzle the mayo, mustard and Sriracha over the fried chicken. Sprinkle with finely sliced scallions.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 3

Share it!
Share on Pinterest

Commenting Guidelines

1. Read the post in full before asking questions.

2. Stay on topic; this is not a general Q&A forum.

3. You are free to substitute ingredients or vary the cooking procedure. However, I cannot assure that your intended substitution or variation will work.

4. DO NOT COPY anything from my blog to your blog (or on social networks) in the guise of "sharing" them. That's not sharing; that's stealing content. Read the copyright notice at the bottom of this page. If you want to share this page, LINK TO IT. Social network sharing buttons are provided right after each post.

5. Inane comments aimed at self-promotion will be deleted and the commenter will be blacklisted.


  1. Tristan Ed says

    hello ms. connie! tanong ko lang po kung anong ok na substitute sa rice wine? wala po kasing available dito sa mga supermarkets sa jeddah…thanks in advance! God bless you!

  2. nina says

    I now know whay you mean about flour not a good sub for cornstarch. After reading your older post on using starch for for batter, I have stocked up on it. It does make better fried chicken!

Leave a Reply

Your email address will not be published. Required fields are marked *